Corn, Rice & Bean Burritos

Total Time Prep/Total Time: 30 min.
Yield 8 servings
Test Kitchen Approved
No one will miss the meat when you dish up these satisfying burritos bursting with a fresh-tasting filling. They’re fast to fix and won’t put a dent in your wallet. —Sharon W. Bickett, Chester, South Carolina

Ingredients

  • 1 tablespoon canola oil
  • 1-1/3 cups fresh or frozen corn, thawed
  • 1 medium onion, chopped
  • 1 medium green pepper, sliced
  • 2 garlic cloves, minced
  • 1-1/2 teaspoons chili powder
  • 1/2 teaspoon ground cumin
  • 1 can (15 ounces) black beans, rinsed and drained
  • 1-1/2 cups cooked brown rice
  • 8 flour tortillas (8 inches), warmed
  • 3/4 cup shredded reduced-fat cheddar cheese
  • 1/2 cup reduced-fat plain yogurt
  • 2 green onions, sliced
  • 1/2 cup salsa

Directions

  1. In a large skillet, heat oil over medium-high heat. Add corn, onion and pepper; cook and stir until tender. Add garlic, chili powder and cumin; cook 1 minute longer. Add beans and rice; heat through.
  2. Spoon 1/2 cup filling across center of each tortilla; top with cheese, yogurt and green onions. Fold bottom and sides of tortilla over filling and roll up. Serve the burritos with salsa.

Nutrition Facts

1 burrito with 1 tablespoon salsa: 326 calories, 8g fat (2g saturated fat), 8mg cholesterol, 500mg sodium, 52g carbohydrate (5g sugars, 4g fiber), 13g protein.

No one will miss the meat when you dish up these satisfying burritos bursting with a fresh-tasting filling. They’re fast to fix and won’t put a dent in your wallet. —Sharon W. Bickett, Chester, South Carolina
Recipe Creator

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